KR20120123844A - Use of Lactobacillus species strain - Google Patents
Use of Lactobacillus species strain Download PDFInfo
- Publication number
- KR20120123844A KR20120123844A KR1020110041425A KR20110041425A KR20120123844A KR 20120123844 A KR20120123844 A KR 20120123844A KR 1020110041425 A KR1020110041425 A KR 1020110041425A KR 20110041425 A KR20110041425 A KR 20110041425A KR 20120123844 A KR20120123844 A KR 20120123844A
- Authority
- KR
- South Korea
- Prior art keywords
- lactobacillus
- lactic acid
- microorganisms
- kimchi
- plant growth
- Prior art date
Links
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 29
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 239000007952 growth promoter Substances 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 13
- 230000004151 fermentation Effects 0.000 abstract description 13
- 235000021109 kimchi Nutrition 0.000 abstract description 8
- 230000008635 plant growth Effects 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- 230000004071 biological effect Effects 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 32
- 244000005700 microbiome Species 0.000 description 22
- 241000894006 Bacteria Species 0.000 description 16
- 235000014655 lactic acid Nutrition 0.000 description 16
- 239000004310 lactic acid Substances 0.000 description 16
- 241000186605 Lactobacillus paracasei Species 0.000 description 6
- 244000144972 livestock Species 0.000 description 6
- 239000006041 probiotic Substances 0.000 description 6
- 235000018291 probiotics Nutrition 0.000 description 6
- 230000000968 intestinal effect Effects 0.000 description 5
- 240000007124 Brassica oleracea Species 0.000 description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 4
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 4
- 241000186610 Lactobacillus sp. Species 0.000 description 4
- 239000003242 anti bacterial agent Substances 0.000 description 4
- 229940088710 antibiotic agent Drugs 0.000 description 4
- 230000012010 growth Effects 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 108020004465 16S ribosomal RNA Proteins 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 210000002490 intestinal epithelial cell Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000304886 Bacilli Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 210000000941 bile Anatomy 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000002068 genetic effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010004016 Bacterial diarrhoea Diseases 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 238000003794 Gram staining Methods 0.000 description 1
- 241001627205 Leuconostoc sp. Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000604136 Pediococcus sp. Species 0.000 description 1
- 241001442654 Percnon planissimum Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000005965 immune activity Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000005415 magnetization Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 125000004151 quinonyl group Chemical group 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000027756 respiratory electron transport chain Effects 0.000 description 1
- 108020004418 ribosomal RNA Proteins 0.000 description 1
- 239000006152 selective media Substances 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 239000004460 silage Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
본 발명은 신규한 락토바실러스 속 미생물 용도에 관한 것이다. 구체적으로, 본 발명은 김치의 발효액으로부터 분리 동정된 신규한 락토바실러스 속 미생물인 락토바실러스 파라파라카제이(Lactobacillus para-paracasei)의 식품신선도 유지제로서의 용도에 관한 것이다.The present invention relates to the use of novel Lactobacillus genus microorganisms. Specifically, the present invention relates to the use of Lactobacillus para-paracasei, a novel Lactobacillus genus microorganism isolated from the fermentation broth of kimchi, as a food freshness retainer.
김치는 우리나라 고유의 발효식품으로서 배추나 무를 주원료로 하고 다양한 향신료를 첨가하여 발효시킨 채소발효식품이다. 김치의 발효에 관여하는 미생물에 대해서는 1930년대에 처음으로 연구되기 시작하였으며, 대표적으로는 락토바실러스 속 미생물, 페디오코코스 속(Pediococcus sp.) 미생물 및 루코노스톡 속(Leucono stoc sp.) 미생물 등과 같은 유산균류가 주종을 이루고 있다.Kimchi is a fermented food indigenous to Korea. It is a fermented food made from Chinese cabbage or radish and fermented with various spices. The microorganisms involved in the fermentation of kimchi were first studied in the 1930s. Representatively, microorganisms of the genus Lactobacillus, Pediococcus sp., And Leucono stoc sp. The same species of lactic acid bacteria is the predominant species.
이 중에서 락토바실러스 속(Lactobacillus sp.) 미생물은 동형 또는 이형발효를 하는 젖산간균으로 사람을 포함한 동물의 장관 및 유제품이나 채소의 발효과정에서 흔히 볼 수 있다. 락토바실러스 속 미생물은 장내 pH를 산성으로 유지시켜 대장균(E.coli)이나 클로스트리디움(Clostridium)과 같은 유해균의 번식을 억제하고 설사와 변비를 개선할 뿐만 아니라 면역기능, 비타민 합성, 항암작용, 혈청콜레스테롤 저하 등의 역할을 한다. 젖산간균에 의해 생산되는 아시도필린(acidophillin)은 이질균, 살모넬라균, 포도상구균, 대장균등의 성장을 저해한다고 알려져 있다. 또한, 설사 원인균의 증식을 억제하고 장내균총을 정상화함으로 설사를 멈추게 하는 작용을 한다.Among them, Lactobacillus sp. Microorganisms are lactic acid bacilli that are homozygous or heterozygous and are commonly found in the intestinal process of animals including humans and in the fermentation of dairy products or vegetables. Lactobacillus microorganisms maintain acidic intestinal pH to inhibit the growth of harmful bacteria such as E. coli and Clostridium, improve diarrhea and constipation, as well as improve immune function, vitamin synthesis, anticancer activity, Serum cholesterol lowers. Acidophillin produced by lactic acid bacilli is known to inhibit the growth of dysentery, Salmonella, Staphylococcus and Escherichia coli. It also acts to stop diarrhea by inhibiting the growth of diarrhea causative bacteria and normalizing the intestinal flora.
최근에 락토바실러스 속 미생물의 상기와 같은 특성을 이용하여 생균제 및 가축사료로 개발하고자 하는 연구가 활발히 진행되고 있다. 가축의 세균성 설사병은 증체율 감소와 폐사를 유발한다. 따라서, 이를 예방하여 가축의 생산성을 높이고자, 사료에 항생물질을 첨가하는 것이 일반적으로 널리 행해져 왔다. 그러나 항생물질에 대한 내성균의 출현과 축산물 내 잔류 항생물질 등의 문제 때문에 사료내 항생물질의 사용을 규제하는 방향으로 정책이 추진되고 있으며 유기적인 가축 사양법이 강조되고 있다. 현재 항생물질 사용의 대체방법으로는 생균제(Probiotics)의 사용이 적극 권장되고 있다.Recently, researches to develop probiotics and livestock feeds have been actively conducted using the above characteristics of Lactobacillus microorganisms. Bacterial diarrhea in livestock causes reduced weight gain and mortality. Therefore, in order to prevent this and increase the productivity of livestock, the addition of antibiotics to the feed has generally been widely practiced. However, because of the emergence of resistant bacteria against antibiotics and the remaining antibiotics in livestock products, policies are being pushed towards regulating the use of antibiotics in feed, and the Organic Livestock Specification Act is being emphasized. Currently, the use of probiotics is highly recommended as an alternative to antibiotic use.
유럽특허 제0861905호에는 신규한 락토바실러스 속 균주 및 이를 포함하는 위장질환의 치료를 위한 약학적 조성물 및 유제품이 개시된 바 있으며, 국제특허 제99/29833호에는 식품에 적용될 수 있는 생균제 및 천연약제로서 유용한 균주인 락토바실러스 파라카제이가 개시된 바 있다. 대한민국특허공개 제1998-78353호에는 유해미생물 억제 활성을 갖는 신규 내산성 락토바실러스 속 미생물 및 이를 함유하는 가축용 생균활성제가 개시된 바 있다.European Patent No. 0861905 discloses a novel Lactobacillus strain and pharmaceutical compositions and dairy products for the treatment of gastrointestinal diseases including the same, and International Patent No. 99/29833 describes probiotics and natural medicines applicable to foods. A useful strain, Lactobacillus paracasei, has been disclosed. Korean Patent Publication No. 1998-78353 discloses a novel acid-resistant Lactobacillus sp. Microorganism having harmful microbial inhibitory activity and a probiotic for livestock containing the same.
한편, 본 발명의 발명자들은 대한민국특허등록 제10-0356672호(2002.10.19 공고)에서 김치 발효액으로 부터 분리한 신규한 락토바실러스 속(Lactobaci llus sp.) 미생물에 관한 내용을 개시한 바 있다.Meanwhile, the inventors of the present invention have disclosed the contents of a novel Lactobaci llus sp. Microorganism isolated from kimchi fermentation broth in Korean Patent Registration No. 10-0356672 (announced on October 19, 2002).
이에 따르면, 락토바실러스 속 미생물은 락토바실러스 파라카제이 viro-01(Lactobacillus paracasei viro-01)로 내산성, 내담즙성, 유해 미생물 억제활성 및 인체 안전성이 우수한 특성이 있다.According to this, the microorganism of the genus Lactobacillus is Lactobacillus paracasei viro-01 (Lactobacillus paracasei viro-01) is characterized by excellent acid resistance, bile resistance, harmful microbial inhibitory activity and human safety.
락토바실러스 속 미생물은 자연계에 널리 존재하며 탄수화물을 혐기적으로 이용하여 유산을 생산한다. 일반적으로 락토바실러스 속 미생물과 같은 유산균은 직접 혹은 간접적으로 식품에 첨가되어 이들의 대사산물인 유산에 의하여 식품의 저장성을 향상시키며, 식품의 향미와 조직을 개선한다고 알려져 있다. 또한, 발효식품을 통하여 섭취된 유산균은 장내로 유입된 후 장내 상피세포에 착생하게 되어 병원성 미생물의 저해 및 길항작용, 면역활성의 증진, 암 발생률의 감소, 그리고 발암원인성 효소의 감소 등 숙주 동물에 많은 도움을 준다. 따라서 유산균은 동서양을 막론하고 유제품, 육제품, 침채류 및 각종 젓갈류의 가공에 유용한 보조 수단 뿐 만 아니라 생균제(probiotics)로도 이용되고 있다. 그런데, 유산균을 생균제로 이용하기 위해서는 그 유산균이 위산이나 담즙에 내성이 있어 장내 도달율이 높아야하며, 장내 상피 세포나 점막에 흡착하여 정착할 수 있고, 바람직하게는 항균 물질을 분비하여 유해균을 억제함으로써 장을 안정화시킬 수 있고, 유해균의 장 정착을 방지하며 식품으로서의 사용이 가능하고 안전해야 한다.Microorganisms in the genus Lactobacillus are widely present in nature and use carbohydrates anaerobicly to produce lactic acid. In general, lactic acid bacteria such as Lactobacillus microorganisms are directly or indirectly added to foods to improve the shelf life of foods by their metabolites lactic acid, improve the flavor and texture of foods. In addition, lactic acid bacteria ingested through fermented foods enter the intestinal epithelial cells and enter into the intestinal epithelial cells, thereby inhibiting and antagonizing pathogenic microorganisms, enhancing immune activity, reducing cancer incidence, and reducing carcinogenic enzymes. It helps a lot. Therefore, lactic acid bacteria are used as probiotics as well as auxiliary means useful for processing dairy products, meat products, vegetables, and various salted fish in both East and West. However, in order to use lactic acid bacteria as a probiotic, the lactic acid bacteria should be resistant to gastric acid or bile and have a high intestinal attainment rate, and can be adsorbed and fixed on intestinal epithelial cells or mucous membranes. It should be able to stabilize the intestines, prevent intestinal colonization of harmful bacteria, and be safe and useable as food.
락토바실러스속 미생물 락토바실러스 파라파라카제이 viro-02(Lactobacillus para-paracasei viro-02)는 위 성질을 모두 갖추고 있는 신규한 미생물이다.Lactobacillus para-paracasease viro-02 (Lactobacillus para-paracasei viro-02) is a novel microorganism with all the above properties.
락토바실러스 속 미생물의 분리 및 동정은 다음 방법에 의해 수행되었다. 먼저, 김치 발효액을 단계적으로 희석한 다음 유산균 선별 배지에서 배양하여 유산균만을 분리하고 이들 중 그람양성 간균인 균주를 선발한 다음 락토바실러스 선택배지에서 배양함으로써 락토바실러스 속 미생물을 분리하고 이 중에서 산생성능이 우수한 미생물을 최종적으로 분리하였다. 분리된 미생물의 동정은 형태학적, 배양학적, 생리학적 특성을 기초로 하여 버제스 매뉴얼(Bergey's manual)의 분류 및 기준에 따라 실시할 수 있으며, 그람 염색, 산소요구성, 영양요구성, 자화성, 대사에 의한 생성물, 효소반응, 항생물질 저항성과 같은 생리적 특성 등을 사용할 수 있고 DNA 염기조성, 16S RNA 구조 분석을 이용하는 분자 유전학적 방법, 세포벽 구성성분, 전자 전달계의 퀴논형, 균체 지방산 조성(MIDI) 화학분류법, 및 면역학적 방법을 사용할 수 있다.Isolation and identification of Lactobacillus genus microorganisms were carried out by the following method. First, the Kimchi fermentation broth is gradually diluted and then cultured in lactic acid bacteria selection medium to isolate only lactic acid bacteria, and among them, the strains of Gram-positive bacillus are selected, and then cultured in Lactobacillus selective medium to isolate microorganisms of Lactobacillus. Excellent microorganisms were finally isolated. Identification of isolated microorganisms can be carried out according to the classification and criteria of the Burgy's manual on the basis of morphological, cultural and physiological characteristics. Gram staining, oxygen composition, nutritional composition, magnetization Physiological properties such as metabolic products, enzymatic reactions, and antibiotic resistance, including DNA base composition, molecular genetic methods using 16S RNA structure analysis, cell wall components, quinone form of electron transfer system, and cell fatty acid composition ( MIDI) chemical classification, and immunological methods can be used.
본 발명자들은 분리된 락토바실러스 속 미생물의 당 이용성 양상 및 16S rRNA(ribosomal RNA)의 염기서열 분석하여 동정하였으며, 동 미생물을 2001년 12월 3일자로 부다페스트 조약하의 국제기탁기관인 한국생명공학연구원 유전자은행 (Korean Culture Center of Microorganisms)에 기탁번호 KCTC-10132BP로 기탁하였다.The present inventors have identified the sugar availability pattern of the isolated Lactobacillus microorganism and the sequencing of 16S ribosomal RNA (RRNA), and identified the microorganism as the 3rd 2001 2001 genetic bank of Korea Biotechnology Research Institute, an international depository under the Budapest Treaty. It was deposited with the Korean Culture Center of Microorganisms under accession number KCTC-10132BP.
종래에 락토바실러스 파라카제이 viro-01 또는 이의 발효액을 포함하는 사료 조성물을 제공하였다. 상기 사료조성물은 본 발명의 유산균 또는 그 발효액을 함유한 것으로 바람직하게는, 과즙에 유산균을 접종하여 제조한 유산균 과즙 발효액 또는 상기 유산균 과즙 발효액을 회수하고 남은 균체 및 침전물에 정제수를 가하여 희석한 다음 재발효시킨 발효액을 함유한다. 상기 사료 조성물은 발효사료, 배합사료, 펠렛형태 및 사일레지 등의 형태로 제조될 수 있다. 상기 사료에 첨가되는 락토바실러스 파라카제이의 유효량은 107 개/g 이상이며, 바람직하게는 105 개/g 이상이다.
Conventionally, a feed composition comprising Lactobacillus paracasei viro-01 or a fermentation broth thereof was provided. The feed composition contains the lactic acid bacteria or fermentation broth of the present invention. Preferably, the lactic acid bacteria juice fermentation broth prepared by inoculating lactic acid bacteria in the fruit juice or the lactic acid bacteria juice fermentation broth is recovered and diluted by adding purified water to the remaining cells and precipitates. Contains fermented fermentation broth. The feed composition may be prepared in the form of fermented feed, blended feed, pellet form and silage. The effective amount of Lactobacillus paracasei added to the feed is 107 pieces / g or more, preferably 105 pieces / g or more.
본 발명자들은 김치의 발효액으로부터 식물 생장능력을 촉진하는 우수한 생리 활성을 갖는 신규한 락토바실러스 속 미생물의 용도를 제공함에 있다.
The present inventors provide a novel Lactobacillus sp. Microorganism having excellent physiological activity promoting plant growth from kimchi fermentation broth.
상기한 바와 같은 목적을 달성하기 위한 본 발명에 따르면 락토바실러스 파라파라카제이 viro-02(KCTC 10132BP)을 포함하며 식품신선도유지기능을 수행함을 특징으로 하는 생장촉진제 조성물이 제공된다.According to the present invention for achieving the above object is provided a growth promoter composition comprising Lactobacillus paraparacasei viro-02 (KCTC 10132BP) and performs a food freshness maintenance function.
본 발명의 락토바실러스 파라파라카제이는 식품의 신선도를 유지시키고 생장을 촉진시키는 효과가 있다.
Lactobacillus paraparacaze of the present invention has the effect of maintaining the freshness of food and promoting growth.
도 1은 본 발명의 일 실시예에 따른 선도유지실험 상태를 나타낸 사진이다.1 is a photograph showing a freshness maintenance test state according to an embodiment of the present invention.
이하, 본 발명을 실시예에 의하여 더욱 상세하게 설명한다. 단, 하기 실시예들은 본 발명을 예시하는 것으로 본 발명의 내용이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are illustrative of the present invention, and the content of the present invention is not limited by the examples.
본 발명자들은 락토바실러스 파라파라카제이 viro-02는 이미 기탁된 미생물(락토바실러스 파라카제이 viro-01(KCTC-10132BP))와 동일하며 이번에 발명자들은 다른 용도를 발견하였다.The inventors have found that Lactobacillus paraparacasei viro-02 is identical to the microorganisms already deposited (Lactobacillus paracasei viro-01 (KCTC-10132BP)) and at this time the inventors have found other uses.
실시예 1Example 1
본 발명의 락토바실러스 파파파라카제이를 이용한 식물생장촉진제의 제조
Preparation of Plant Growth Promoters Using Lactobacillus Papa Paracaze of the Present Invention
상기 실시예 1에서 대조군 및 실험군 1 및 2 세가지로 구분하고, 배추를 그대로 유지한 상태가 있다. 또한, 배추에 배추양 만큼의 락토바실러스 파라파라카제이를 정제수를 가하여 5배로 희석한 상태, 배추에 배추양 만큼의 락토바실러스 파라파라카제이를 정제수를 가하여 10배로 희석한 상태로 구분하고, 이후 2시간 후에 건져서 30℃에서 6일간 보존한 상태에서 관찰하였다.In Example 1, the control and experimental groups 1 and 2 divided into three, there is a state maintaining the cabbage as it is. In addition, dilute the cabbage as much as Lactobacillus paraparacaze by distilled water by 5 times, and add cabbage as much as Lactobacillus paraparacaze by distilled water by 10 times. Later, it observed and preserve | saved for 6 days at 30 degreeC.
관찰결과 락토바실러스 파라파라카제이를 첨가한 배추는 신선도를 유지함을 알 수 있었다.
Observations showed that the cabbage added with Lactobacillus paraparacaze maintains its freshness.
<110> SON, YONG GWAN CHUNG, HAI WON <120> Use of Lactobacillus species strain <130> P-MYC110390 <160> 1 <170> KoPatentIn 2.0 <210> 1 <211> 1525 <212> DNA <213> Unknown <220> <223> Lactobacillus paraparacasei viro-02 <220> <221> rRNA <222> (1)..(1525) <223> Sequence of 16S rRNA <400> 1 catgaacgct ggcggcgtgc ctaatacatg caagtcgaac gagttctcgt tgatgatcgg 60 tgcttgcacc gagattcaac atggaacgag tggcggacgg gtgagtaaca cgtgggtaac 120 ctgcccttaa gtgggggata acatttggaa acagatgcta ataccgcata gatccaagaa 180 ccgcatggtt cttggctgaa agatggcgta agctatcgct tttggatgga cccgcggcgt 240 attagctagt tggtgaggta atggctcacc aaggcgatga tacgtagccg aactgagagg 300 ttgatcggcc acattgggac tgagacacgg cccaaactcc tacgggaggc agcagtaggg 360 aatcttccac aatggacgca agtctgatgg agcaacgccg cgtgagtgaa gaaggctttc 420 gggtcgtaaa actctgttgt tgaagaagaa tggtcggcag agtaactgtt gtcggcgtga 480 cggtatccaa ccagaaagcc acggctaact acgtgccagc agccgcggta atacgtaggt 540 ggcaagcgtt atccggattt attgggcgta aagcgagcgc aggcggtttt ttaagtctga 600 tgtgaaagcc ctcggcttaa ccgaggaagc gcatcggaaa ctgggaaact tgagtgcaga 660 agaggacagt ggaactccat gtgtagcggt gaaatgcgta gatatatgga agaacaccag 720 tggcgaaggc ggctgtctgg tctgtaactg acgctgaggc tcgaaagcat gggtagcgaa 780 caggattaga taccctggta gtccatgccg taaacgatga atgctaggtg ttggagggtt 840 tccgcccttc agtgccgcag ctaacgcatt aagcattccg cctggggagt acgaccgcaa 900 ggttgaaact caaaggaatt gacgggggcc cgcacaagcg gtggagcatg tggtttaatt 960 cgaagcaacg cgaagaagct taccaggtct tgacatcttt tgatcacccg agagatcagg 1020 tttccccttc gggggcaaaa tgacaggtgg tgcatggttg tcgtcagctc gtgtcgtgag 1080 atgttgggtt aagtcccgca acgagcgcaa cccttatgac tagttgccag catttagttg 1140 ggcactctag taagactgcc ggtgacaaac cggaggaagg tggggatgac gtcaaatcat 1200 catgcccctt atgacctggg ctacacacgt gctacaatgg atggtacaac gagttgcgag 1260 accgcgaggt caagctaatc tcttaaagcc attctcagtt cggactgtag gctgcaactc 1320 gcctacacga agtcggaatc gctagtaatc gcggatcagc acgccgcggt gaatacgttc 1380 ccgggccttg tacacaccgc ccgtcacacc atgagagttt gtaacacccg aagccggtgg 1440 cgtaaccctt ttagggagcg agccgtctaa ggtgggacaa atgattaggg tgaagtcgta 1500 acaaggtagc cgtaggagaa cctgc 1525 <110> SON, YONG GWAN CHUNG, HAI WON <120> Use of Lactobacillus species strain <130> P-MYC110390 <160> 1 <170> KoPatentIn 2.0 <210> 1 <211> 1525 <212> DNA <213> Unknown <220> <223> Lactobacillus paraparacasei viro-02 <220> <221> rRNA (222) (1) .. (1525) <223> Sequence of 16S rRNA <400> 1 catgaacgct ggcggcgtgc ctaatacatg caagtcgaac gagttctcgt tgatgatcgg 60 tgcttgcacc gagattcaac atggaacgag tggcggacgg gtgagtaaca cgtgggtaac 120 ctgcccttaa gtgggggata acatttggaa acagatgcta ataccgcata gatccaagaa 180 ccgcatggtt cttggctgaa agatggcgta agctatcgct tttggatgga cccgcggcgt 240 attagctagt tggtgaggta atggctcacc aaggcgatga tacgtagccg aactgagagg 300 ttgatcggcc acattgggac tgagacacgg cccaaactcc tacgggaggc agcagtaggg 360 aatcttccac aatggacgca agtctgatgg agcaacgccg cgtgagtgaa gaaggctttc 420 gggtcgtaaa actctgttgt tgaagaagaa tggtcggcag agtaactgtt gtcggcgtga 480 cggtatccaa ccagaaagcc acggctaact acgtgccagc agccgcggta atacgtaggt 540 ggcaagcgtt atccggattt attgggcgta aagcgagcgc aggcggtttt ttaagtctga 600 tgtgaaagcc ctcggcttaa ccgaggaagc gcatcggaaa ctgggaaact tgagtgcaga 660 agaggacagt ggaactccat gtgtagcggt gaaatgcgta gatatatgga agaacaccag 720 tggcgaaggc ggctgtctgg tctgtaactg acgctgaggc tcgaaagcat gggtagcgaa 780 caggattaga taccctggta gtccatgccg taaacgatga atgctaggtg ttggagggtt 840 tccgcccttc agtgccgcag ctaacgcatt aagcattccg cctggggagt acgaccgcaa 900 ggttgaaact caaaggaatt gacgggggcc cgcacaagcg gtggagcatg tggtttaatt 960 cgaagcaacg cgaagaagct taccaggtct tgacatcttt tgatcacccg agagatcagg 1020 tttccccttc gggggcaaaa tgacaggtgg tgcatggttg tcgtcagctc gtgtcgtgag 1080 atgttgggtt aagtcccgca acgagcgcaa cccttatgac tagttgccag catttagttg 1140 ggcactctag taagactgcc ggtgacaaac cggaggaagg tggggatgac gtcaaatcat 1200 catgcccctt atgacctggg ctacacacgt gctacaatgg atggtacaac gagttgcgag 1260 accgcgaggt caagctaatc tcttaaagcc attctcagtt cggactgtag gctgcaactc 1320 gcctacacga agtcggaatc gctagtaatc gcggatcagc acgccgcggt gaatacgttc 1380 ccgggccttg tacacaccgc ccgtcacacc atgagagttt gtaacacccg aagccggtgg 1440 cgtaaccctt ttagggagcg agccgtctaa ggtgggacaa atgattaggg tgaagtcgta 1500 acaaggtagc cgtaggagaa cctgc 1525
Claims (1)
A growth promoter composition comprising Lactobacillus paraparacasei viro-02 (KCTC 10132BP) and performing food freshness maintenance function.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110041425A KR20120123844A (en) | 2011-05-02 | 2011-05-02 | Use of Lactobacillus species strain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110041425A KR20120123844A (en) | 2011-05-02 | 2011-05-02 | Use of Lactobacillus species strain |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20120123844A true KR20120123844A (en) | 2012-11-12 |
Family
ID=47509383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020110041425A KR20120123844A (en) | 2011-05-02 | 2011-05-02 | Use of Lactobacillus species strain |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20120123844A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116121120A (en) * | 2022-11-30 | 2023-05-16 | 天津小薇生物科技有限公司 | Lactobacillus paracasei GF009 with antibacterial effect, preparation method of its progeny and application thereof |
-
2011
- 2011-05-02 KR KR1020110041425A patent/KR20120123844A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116121120A (en) * | 2022-11-30 | 2023-05-16 | 天津小薇生物科技有限公司 | Lactobacillus paracasei GF009 with antibacterial effect, preparation method of its progeny and application thereof |
| CN116121120B (en) * | 2022-11-30 | 2024-04-19 | 天津小薇生物科技有限公司 | Lactobacillus paracasei GF009 with antibacterial effect, preparation method of its progeny and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100356672B1 (en) | Novel Lactobacillus sp. Strain And Using The Same | |
| KR100911115B1 (en) | Novel lactic acid bacteria having acid resistance, bile-salt resistance and anti-bacterial effect and composition containing the same | |
| KR20080109585A (en) | Novel plant origin lactic acid bacteria having acid resistance, bile salt-resistance, salt-resistance and anti-bacterial effect and composition containing the same | |
| CN113040390A (en) | Probiotic and salt-tolerant Lactobacillus johnsonii strain and application thereof in prevention and treatment of pathogenic bacteria in livestock and poultry aquaculture | |
| KR100443254B1 (en) | Lactobacillus plantarum having acid-, bile acid- and antibiotic-resistance | |
| Uugantsetseg et al. | Antioxidant activity of probiotic lactic acid bacteria isolated from Mongolian airag | |
| KR101834231B1 (en) | Vegetable Lactobacillus plantarum DSR KF15 having Activities on Antimicrobial And Antifungal for keeping freshness and Use Thereof | |
| KR101345248B1 (en) | Lactic acid bacteria for inhibiting the pathogenic bacteria and composition containing the same | |
| KR102424594B1 (en) | Lactobacillus fermentum OKBL-L.FE 1 strain having anti-inflammatory activity and antimicrobial activity against pathogenic microorganism and uses thereof | |
| KR101098946B1 (en) | A compound for feed additive comprising novel Lactobacillus salivarius G1-1 | |
| KR20140115079A (en) | Novel Strains of Lactobacillus plantarum K255 with High Productivity of Gamma-Aminobutyric Acid | |
| KR20190047756A (en) | A composition comprising lactobacillus probiotics and a functional feed additive comprising the same | |
| CN116064324B (en) | Lactobacillus rhamnosus, culture method thereof and application thereof in preventing and treating diarrhea and enteritis | |
| EP2040723B1 (en) | Lactic acid bacterium with increased acid tolerance | |
| KR20210063994A (en) | Feed additives for animal containing Lactobacillus paracasei NSMJ15 | |
| KR20200072767A (en) | Novel Lactobacillus plantarum KCC-34 | |
| Lata et al. | PROBIOTIC CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE Y196 AND Y197 ISOLATED FROM RICE CHHANG-A FERMENTED BEVERAGE OF LAHAUL SPITI | |
| KR20120123844A (en) | Use of Lactobacillus species strain | |
| KR20180134128A (en) | Sparassis crispa fermentation product having antioxidative and immunological activity, and preparing method thereof | |
| KR100782048B1 (en) | 1-2 A novel strain of Bacillus sp. LS 1-2 that growing in citrus waste and the production method of antibiotic probiotics using the same | |
| KR100593255B1 (en) | Novel Bacillus Strain and Its Use | |
| KR102488609B1 (en) | Lactobacillus parabuchneri NSMJ16 and Lactobacillus brevis NSMJ23 with antagonistic effect against pathogenic bacteria in intestinal tract | |
| Boubakeur et al. | Probiotic properties and exopolysaccharides production of Stretptococcus thermophilus CNRZ 447 and Enterococcus durans NCBI 53345 | |
| Akther et al. | Optimizing the fermentation condition of low salted squid jeotgal by lactic acid bacteria with enhanced antioxidant activity | |
| KR20190063791A (en) | Lactobacillus plantarum MIFI-SY3 strain having antimicrobial activity against pathogenic microorganism and uses thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |